Vietnamese Pork with Lemon Grass

This is special - really special.

This is what we serve people when we invite them for dinner for the first time, and so far everyone has loved it. It is pretty spicy because of the chilli, but we serve it with sour creme for the sensitive palates (like mine). If we are inviting people for this we usually double the recipe.

The longer this gets to marinade, the better it gets.

Yum yum!

Vietnamese Pork with Lemon Grass

Serves: 4
Contributor: Madhur Jaffrey

Ingredients
For the marinade:
450 g boneless pork loin, cut into slices
1 tbsp light soy sauce
2 tsp fish sauce (nuoc mam)
1 tsp cornflour
1 stick fresh lemon grass, sliced and then chopped
3 tbsp onions, very finely chopped
3 fresh hot green chillies, finely chopped
Freshly ground black pepper
1 tsp sugar
1 tbsp corn, peanut or olive oil
½ tsp hot curry powder
For the stir-frying
3 tbsp corn, peanut or olive oil
90 g onions, peeled and thinly sliced
5 tbsp coriander leaves

Method
1. Put the meat slices in a bowl with the marinade ingredients, mix well, cover, and refrigerate for an hour and up to 2 hours if desired.
2. Pour the oil into a large wok or frying pan and set over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until the onions are slightly browned, about 2 minutes. Put in all the meat, together with its marinade, increase the heat to high, and fry, stirring continuously, until the meat is just cooked through.
3. Serve, garnished with the coriander leaves.

Each serving contains:
Calories: 262kcal, 14% of your GDA
Sugar: 3g, 4% of your GDA
Fat: 15g, 22% of your GDA
Saturates: 3g, 15% of your GDA
Salt: 1.3g, 22% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.